1. Miso soup with shiitake mushrooms
2. Sweet wild rice rolled sushi — this was a Korean product that you cook 1 part sweet wild rice-3 parts regular rice. It’s a similar rice to the one we use for Filipino puto bumbong — this turned out okay, but I don’t think I’ll be using it again for sushi anytime soon.
3. The sushi was supposed to have some simmered wakame inside, but I started late and couldn’t get it done in time:( — so instead I packed steamed mussels drizzled with a bit of ginger-miso sauce similar to but a bit thinner than this, with some ginger juice added.
4. Daikon and carrot vinegared salad.
+ A banana and Stash White Christmas tea